We’ve been fans of sun-dried tomatoes for some time now, and with a fresh crop of Romas coming in from the yard just about every other day, we figured we’d try drying a bunch for salads, pesto, etc.
This is the easiest recipe to follow, and the results are amazing. Just take some Roma tomatoes, wash them and remove any remnants of the stem, and then slice them in half lengthwise.

Lay them face up on a baking rack and sprinkle with sea salt. Then put them in a 200 degree oven for a minimum of 6 hours, checking to make sure they’re drying out as they’re supposed to.

When they’re done, simply remove them and let them cool.

We let these bake for about 7 hours, with some of the larger pieces going for almost 8.

Most of the recipes I’ve found call for simply storing the tomatoes in a ziplock bag– others mention putting them in jars of olive oil. To be honest, these keep getting eaten before they’re removed from the racks. 🙂
Enjoy!